Ah, meringue cookies. They're light, crisp and slightly chewy yet melt-in-your-mouth smooth. And they're made with just a few simple ingredients: egg whites, sugar and cream of tartar. Plus, they're super versatile and can be flavored, colored and decorated to suit your style and preferences. What's not to love?
For a classic meringue cookie, you can flavor batter using vanilla extract. For other flavors, consider sifting in matcha powder, adding almond extract or even dipping already-baked meringues into melted chocolate. If you're in the mood for true holiday cookie flare, though, you can use peppermint extract and red food coloring to give them a candy cane feel just like we did here! Not only are these festive bites delicious but they're also a great addition to the Christmas cookie collection at your next holiday party.
Ready to make adorable peppermint swirls? Read on for all the sweet details.
Video: Peppermint Meringue Swirls Are a Dreamy Winter Treat
Quick Recipe Overview
SERVINGS: 25-30 peppermint meringue swirls
PREP TIME: 15 minutes
BAKE TIME: 1 hour 30 minutes
COOL TIME: 1 hour
TOTAL TIME: 2 hours 45 minutes
Things You'll Need
Large bowl or bowl of stand mixer
Electric mixer or stand mixer fitted with whisk attachment
2 large piping bags
2 large piping tips (star tip or round tip)
2 large egg whites, room temperature
1/2 cup sugar
1/4 tsp. cream of tartar
1/4 tsp. peppermint extract
Red gel food coloring
Line a baking sheet with parchment paper and set it aside. Preheat the oven to 225°F.
Snip the ends of the piping bags and fit each one with a large star tip or round tip. Using a food-safe paintbrush, paint three to four red stripes on the insides of the piping bags. Close the tops to prevent food coloring from drying out and set them aside while you work on the French meringue.
Try to paint as close to the piping tip as possible. This will ensure that the first few meringue cookies you pipe have red stripes instead of plain white batter.
2. Mix egg whites and cream of tartar
In a large mixing bowl, add two egg whites and 1/4 tsp. cream of tartar. Mix on medium speed until foamy, about two minutes.
3. Gradually add sugar
Gradually add sugar, about 1 Tbsp. at a time. Beat at a high speed until medium to stiff peaks form, about six to 10 minutes.
4. Add peppermint extract
Add 1/4 tsp. peppermint extract and mix until you achieve stiff peaks. The meringue mixture should be glossy and thick and should hold its shape.
Using a rubber spatula, transfer the meringue batter to piping bags.
We like to sit piping bags in a large cup so they stand up by themselves, making transferring easier.
Pipe meringue cookies about 1 in. apart on a lined baking sheet.
Bake for one hour and 30 minutes. Turn off the oven and leave the cookies inside for one more hour. Then, remove them from the oven.
Do not open the oven door at all until the very end! Meringues are prone to wrinkling or cracking due to cold air.
7. Draw details
Use edible markers to draw faces on the meringue cookies and enjoy! Store them in an airtight container at room temperature for up to two weeks.
The holiday season is all about charm, cozy vibes and, of course, plenty of deliciousness. We hope you find all three in these adorable peppermint meringue swirls!